You will need 75g of butter and 1 large egg. Pre-heat the oven 180c, (160c fan), 350f, gas mark 4. Beat the butter until soft. Add the egg and mix well. Stir in all the dry ingredients until you have a good batter. Roll into walnut sized balls. Spread evenly on a baking tray and cook for 12 minutes. Allow to cool on a wire rack.

Instructions for Rainbow Cookie Mix and Easter Cookie Mix

The above instructions can be followed for Rainbow Cookies. However the chocolate beans will lose some of their colour if cooked with the dough. To make them even more beautiful remove them from the top of the jar and set aside. Follow the above instructions and when the cookies are removed from the oven pop a few on the top of each one

Instructions for Oat and Raisin Cookie Mix

Instructions for Mudlark Brownie Baking Mix

You will need 85g of butter and 1 large egg. Pre-heat the oven 180c, (160c fan), 350f, gas mark 4. Beat the butter until soft. Add the egg and mix well. Stir in all the dry ingredients until you have a good batter. Roll into walnut sized balls. Spread evenly on a baking tray and cook for 12 minutes. Allow to cool on a wire rack.

You will need 4 large eggs and 240g butter.
Oven 180c, (350f), gas mark 4.
Before starting line a 8” x 13” tin
1. Melt the butter over a very low heat and then allow to cool.
2. Beat the eggs in a separate bowl.
3. Remove hazelnuts from top of jar and set aside.
4. Remove paper disc. Tip remaining ingredients
Into a bowl and combine with the eggs.
5. Gradually add the cooled butter until you have a thick batter. Mix
in the hazelnuts.
6. Pour into the lined tray and cook for 25 minutes. A thin crust will form but the middle will still wobble. Take out at this point or it will overcook. Leave to cool completely and then refrigerate for at least an hour before cutting with a sharp knife.

Gingerbread Baking Mix

You will need 1 large egg , 150g butter and
4 tablespoons of Golden Syrup.
Oven 190c, (fan oven 170), 350f, gas mark 4.
1. Open the jar and remove the Chocolate Beans and small disc of greaseproof paper. Discard paper.
2. Tip remaining ingredients into a bowl. Cut the butter into small chunks (make sure it is very cold) and then using your fingers rub the butter into the mix until it looks like breadcrumbs.
3. In a separate bowl beat the eggs and syrup together.
4. Tip the egg mix into the dried ingredients and stir until combined. You may need to add 1teaspoon of water to get the mix to form a solid dough. It should be quite dry and firm.
5. Roll out the dough on a floured surface until 5mm thick. Use your cutter to make shapes and transfer to a greased baking tray.
6. Bake for 12 – 15 minutes and decorate with the chocolate beans when removed from oven. Cool on a wire rack.